Weekly Weed Archive

Week Eight

November 22, 2011

PICK UP TUESDAY

Here at the FARM(dress warm) 8:30 am if you are going to be later then 2 let us know and your basket will be in the seedling room/back porch.
St George, Backyard Gardens and Gifts 8 a.m.
La Veriken, Ali,s Organics 9 a.m.

Belonging to a CSA you share the risk as well as the bounty.Some weeks are lighter then others. This week we share the BOUNTY!

What’s In Your Harvest Basket This Week?

Thanksgiving Dinner

  • Sugar Pie Pumpkins
  • Winter Squash, choose from: Pennsylvania,and Waltham Butternut,Banana,Buttercup,Delicata,Spaghetti,Table King and Honey Bear Acorn,Thelma Sanders white Acorn, Kabocha,and Delicata
  • Potatoes,Yukon Golds & Reds
  • Garlic
  • Onions,Red,Yellow,and White
  • Leeks
  • Carrots
  • Beets,choose from Albino,Cylindra,Golden,Egyptian
  • Parsnips
  • Turnips,Purple Top
  • Lettuce,our own mix
  • Spinach
  • Broccoli Raab
  • Radishes
  • Sage
  • Rosemary
  • Persimmons,Fyjui
  • Pomegranates
  • Apples

Fruit Share:

  • Persimmons Fyjui and Hyacinths
  • Pomegranates
  • Apples,from New Harmony
  • Apple Sauce,picked and made by Sara
  • Orange Honey
  • Pecans, from Springdale

 

Persimmons, There are two types of persimmons generally at the market. One is called Fyjui and is small and somewhat squat . There is also the Hachiya variety. This type is longer and shaped like an acorn. Both begin a deep orange. The Fyjui should be eaten while firm, like an apple. The Hachiya, on the other hand, are to be eaten when very soft; when they look like they’re just about to go bad. If you have ever eaten one and it coated your mouth with bitter pith this was the variety.Once they’re to this stage, you can use them in baked goods or freeze them for later use.

Orange Honey, Utah real honey with a drop of orange essential oil

Apple sauce, just pure organic apples from an Orchard we love. Nothing added.You can spice it or sweeten up but we like it just the way it is.

 

Thanksgiving Menu that uses everything in your basket

Last year after 18 weeks of Shares we decided last minute not planned to keep doing shares in Fall. In fact we called it Winter not Fall. The week of Thanksgiving came and we realized this basket should be Thanksgiving dinner ! With no plan it was still pretty good. I was disappointed we did not have sage and for a menu I gave a link to my favorite site.

With anticipation for next year we started early renamed the season,Fall and decided to do a menu..This weeks share basket became the “reason for the season” It just warms my heart to see the change in the food movement compared to last year. The recipes,themes and ideas all include local,organic,farm menus.When you see Hakuries,and Kale on a Thanksgiving menu you know things r a chagin!

 

A Red Acre Thanksgiving

(all recipes attached)

Local, Organic, Heirloom,& Slow

Radish Hors D’ Oeuvre Tome with crackers (for those with a cheese share)

Butternut Apple Cider Soup

Persimmon,Pomegranate,Goat Cheese Salad

Pumpkin Dinner rolls with Orange Honey(honey in fruit share)

Red Bourbon Heritage Turkey Next Year

Brown Butter Yukon Gold Mashed Potatoes

Roasted Parsnip Bread Pudding

Roasted Vegetables with Sage Butter

Winter Squash Puree with Ginger

Wilted Spinach with Nutmeg Butter

Broccoli Raab

Red Acre Apple Sauce (in fruit share)

Black Bottom Pumpkin Pie

Pumpkin Bread Pudding with Spicy Carmel Apple Sauce

Persimmon Pudding (for those with a fruit share)

(All recipes attached)

 

Next Year: Share Baskets are a $12 (pair) or $21( family) weekly value .That is not enough to do a thanksgiving dinner. We came close this year. We are already making plans for a complete Thanksgiving menu for next year. So in addition to raising and offering turkeys we will also be offering add ons to Share holders regular share baskets to make your basket a complete Thanksgiving dinner. It might include,local wheat or flour.Organic Cranberries ,citrus, sweet potatoes and extra veggies. Additional dairy add on,butter,cream,milk and cheese.

You can tell the world about it .This will be the only time we sell a basket to non Share Holders .It will cost significantly more for a non share holder then for you. Share Holders will be enjoying the bounty of their farm and if you want to adding on.Other folks will be paying for a whole basket ,bounty and our time! One of the ways we can say Thank You.

THIS YEAR

Jack Rabbit Ranch has,

Chevre soft goat cheese in Plain, Rosemary-Garlic, Jalapeno, Habanero, Honey-Fig, and Tomato-Hot Pepper-Garlic. Right now he has three of the Rosemary-Garlic and five Habanero. If you want them, order soon!

He has two Feta left. First come, first serve!

He has Cheddar, both the regular and the half price (mediocre) versions. Please let me know which you want.

He has the mixed-milk Tome, which has been very popular.

As a Thanksgiving special, he is also offering cow milk Neufchatel. This is a soft, whole milk cheese, essentially a lower fat version of Cream Cheese (with no added cream). It’s great for making cheese cake, frosting, jello salad, stuffed dates, etc. If you find it’s a bit drier than store-bought cream cheese, just add a bit of liquid. Apple juice works great for sweet recipes, broth for savory recipes.

Nature Hills has,

Cream Cheese 4 available $4 a 1/2 lb great with pomegranate jalapeno jam $5

2 lbs butter available $4 a 1/2 lb

3 pints cream $3 each

Raw cow milk $3.50 1/2 gallon $6.50 a gallon

Place order with me NOW!

We love to imagine Red Acre food on your table this week, feeding your family and friends from near and far. Hopefully this will be one of the most local, seasonal Thanksgivings you’ve ever enjoyed. And hey – if you’re traveling out of town to join loved ones elsewhere, don’t leave your veggies behind! We will be packing the whole dinner for my sons family in Co. No need to leave your local produce behind when you can stuff the spuds right in there next to your toothbrush and clean socks.

Seriously ,feasting and veggie traveling aside, Eating locally on Thanksgiving is a radical and important act. Why? Because around the country, the food that goes into preparing most Thanksgiving meals will probably have traveled over 1500 miles. It will probably be highly processed, heavily packaged,not highly nutritious,laden with GMO and funneled through a complex industrial food chain. It will not directly support family farmers, or sustainable agriculture, or local economies. Eating Red Acre produce on Thanksgiving does.
 Thanksgiving is the perfect opportunity for us to say a giant thank you for being a part of the farm this season. We love feeding you, we love getting to know you, and we’re deeply grateful for your support.

Enjoy the Bounty,

Happy Local Thanksgiving,

Blessings, Symbria, Sara and Lynn

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